Chicken and coconut milk adobo (adobong manok sa gata)

170 ml(5½ fl oz/⅔ cup) coconut or rice vinegar
400 ml(13½ fl oz) coconut milk
60 ml(2 fl oz/¼ cup) soy sauce
6 cloves garlic, smashed
3 cm(1¼ inch) piece turmeric or ginger, peeled and thinly sliced
3 bay leaves
3 red bird’s-eye chillies, plus extra to serve (optional)
1 tsp freshly cracked black pepper
1whole chicken, jointed into 8 pieces with bone in
steamed rice, to serve

Bibimbap

Ingredients

2 cups short-grain rice

400 g beef scotch fillet, finely sliced into strips 5 cm long

1½ tbsp soy sauce

140 ml sesame oil

3 tbsp crushed garlic

pinch of sugar

salt and pepper

1 cup dried shiitake mushrooms, soaked until soft, finely sliced

2 small carrots, cut into matchsticks

1 small daikon, cut into matchsticks

2 small zucchini, cut into matchsticks

1 bunchspinach, leaves picked

1 generous cup bean sprouts

4 egg yolks

4 dolsot stone bowls

Nom Ngo Sen (Lotus Root Salad)

1 cooked chicken breast fillet shredded

250g pickled lotus root, roughly chopped

100g bean sprouts

1 carrot cut into thin strips

3 red Asian shallots cut into thin strips

3 tablespoons of Vietnamese mint sprigs, roughly shredded

1 tablespoon mint springs

4 teaspoons of roasted sesame seeds

2 tablespoons fried shallots

1 long red chilli, seeded and cut into long strips